Sweet & Salty Summer Salad

With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca.

Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might need double the amount if your kids help out). Chop up the apricots and mint leaves. All you have to do now is add all the ingredients and pour the dressing over it.

This sounds delishious and your photography is excellent!
BTW…just read where you grew up in Switzerland some. I was fortunate
to visit over 30 yrs ago with a peace promoting choir. We toured 7 states,
and I particularly loved Switzerland and Austria. 🙂